| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Veg04 |
10 |
servings |
INGREDIENTS
| 1 |
pk |
Silken tofu; (10.5 oz) |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Italian seasoning |
| 1 |
tb |
Dried parsley |
| 3 |
c |
Cooked tiny pasta |
|
|
(alphabets; orzo, etc.) |
| 1/2 |
c |
Finely diced onion |
INSTRUCTIONS
Pur.e the silken tofu, water, salt, pepper and garlic powder in a blender
until smooth. Add the Italian seasoning and dried parsley and whirl just to
mix.
Put the pasta and onion in a medium mixing bowl. Pour the tofu mixture over
it and stir to coat the pasta.
Put the pasta mixture into a large nonstick skillet and cook over medium
heat for 4 or 5 minutes, until the bottom of the pasta is starting to
brown. Stir with a spatula. Cook 4 or 5 minutes longer, stirring
frequently, until pasta pieces are golden and separate from each other.
Serve at once.
Yield: 5 cups (10 servings) Serving size: 1/2 cup
Per serving: 85 calories, 1 g total fat (0 g sat fat), 4 g pro, 14 g carb,
0.6 g fiber, 66 mg sodium, 0 mg cholesterol. Exchanges: 1 starch
Recipe by: http://soyfoods.com/SimplySoym 3/99
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